Apple and Blackberry Oat Crumble
Preparation time: 20 minutes
Cooking time: 25 minutes
Nutrition: Per serving
230 Kcal Fat
A warming winter favourite which adds to your five a day.
For the filling:
7 Braeburn apples, chopped
4 tsp table-top sweetener
For the crumble:
60g porridge oats
120g plain wholemeal flour
40g muscovado brown sugar
2tsp table-top sweetener
75g low fat spread
- Preheat the oven to 200°C/180°C fan.
- Peel the apples and chop them into 2cm chunks. Sprinkle 4 teaspoons of sweetener and 1 teaspoon of cinnamon, then cover and stew in 50ml water on a medium heat until the apples soften. Check and stir every few minutes. Once they become soft enough to crush easily with a spoon, turn the heat off and leave to cool.
- Whilst the apples are being stewed, prepare the crumble. Combine the porridge oats and plain flour together in a large bowl. Add the sweetener, cinnamon and muscovado brown sugar and mix thoroughly using a spoon. Using your fingertips, add the spread and knead the with the flour and oat mixture to form a crumbly, moist texture until it resembles breadcrumbs.
- Pour the stewed apples into an ovenproof dish and sprinkle the crumble topping over it, then bake for 25 minutes until golden and biscuit-like on top. If preferred, dust with a pinch of icing sugar and drizzle a tablespoon of low-fat custard to serve.
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